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Our Family's Simmered Kabocha Squash

Our Family's Simmered Kabocha Squash

Even if you're not good with simmered dishes, if you use our family's golden ratio, you'll become a simmering expert.

Ingredients: An easy to make amount

Kabocha squash
1/4 if large, or 1/2 if small
The Golden Ratio simmering liquid:
Water
200 ml
Soy sauce, sake, mirin, sugar
2 tablespoons of each

Steps

1. Put the Golden Ratio ingredients in a pot and bring to a boil. Add the kabocha squash cut into big chunks, turn the heat to medium medium, and cover with aluminum foil placed on top of the simmering contents (otoshibuta).
2. Simmer until there's no liquid left in the pot, and it's done. If the kabocha squash is still a little hard, just leave it with the foil and cook with the residual heat for about 5 minutes until softened.
3. Voila! Delicious simmered kabocha squash.

Story Behind this Recipe

I made simmered kabocha squash with my golden ratio.